
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Blackened chicken breasts with collard greens and sweet potato
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
20 Minutes
We employ the Cajun cooking technique made popular in the 1980s with a signature blackening spice blend, turning a simple ingredient list into a fast, tasty meal.
In your bag
- 1 organic sweet potato
- 1 organic yellow onion
- 1 bunch organic collard greens or other leafy greens (about ½ pound)
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
Nutrition per serving
Calories 570, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 180mg (8% DV), Total Carb. 37g (13% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 43g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep the vegetables
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Strip the collard green leaves from the stems; cut the leaves crosswise into ½-inch-wide strips.
2
Cook the vegetables
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, add the collard greens and cook, stirring occasionally, until wilted, 3 to 5 minutes.
Stir in the apple cider vinegar and molasses and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 1 to 2 minutes. Add the sweet potato and toss to combine. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the chicken.
3
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper and the blackening spice blend.
Serve
Kids Can!
- Scrub the sweet potato.
- Measure the onion.
- Strip the collard green leaves.